HPLC法测定苹果浓缩汁中的多酚类物质  

Simultaneous Determination of Phenolic Compounds in Apple Juice Concentrate by High Performance Liquid Chromatography

作　　者：孙海峰[1] 吕海涛[2] 周莎莎[1] 代庆海[1] 周亚平[1] 戴洪义[1] 

机构地区：[1]青岛农业大学园艺学院,山东青岛266109 [2]青岛农业大学理学院,山东青岛266109

出　　处：《食品科学》2008年第4期314-317,共4页Food Science

基　　金：山东省良种农业工程资助项目(S0208)

摘　　要：利用高效液相色谱法(HPLC)分析了儿茶素、绿原酸、咖啡酸、表儿茶素、香豆酸、阿魏酸等六种酚类物质在鲁加1号和鲁加5号苹果浓缩汁中的的含量。色谱条件:色谱柱为EclipseXDB-C18色谱柱(150mm×4.6mmid,5μm),以甲醇-1%乙酸水溶液作为流动相进行梯度洗脱。柱温30℃,流速为1.0ml/min,检测波长为280nm。在此色谱条件下,各组分均得到很好的分离。经测定鲁加1号苹果浓缩汁中含有儿茶素、绿原酸、咖啡酸、表儿茶素、香豆酸、阿魏酸等六种酚类物质;鲁加5号苹果浓缩汁中含有较少的绿原酸、咖啡酸、表儿茶素、香豆酸、阿魏酸等五种酚类物质。The contents of phenolic compounds in apple juice concentrate of Lujia 1 and Lujia 5 were studied by high performance liquid chromatography （HPLC） on an Eclipse XDB-C18 column （150 mm × 4.6 mm id, 5 μ m）. Liner gradient elution compose of methanol and 1% acetate acid solution at 30℃ with flow rate 1.0 ml/min and 280 nm wavelength detection by diode array detector. The compositions were separated completely under these chromatogram conditions. The determination results showed that there are six phenolic compounds in apple juice concentrate of Lujia 1, namely catechin, chlorogenic acid, caffeic acid, epicatechin, coumaric acid, and ferulic acid. However, the apple juice concentrate of Lujia 5, contains less chlorogenic acid, caffeic acid, epicatechin, coumaric acid and, ferulic acid.

关 键 词：高效液相色谱 鲁加1号 鲁加5号 酚类物质 苹果浓缩汁 

分 类 号：TS207.3[轻工技术与工程—食品科学]